Chicken Masala – Indian Style
Summary
- This video demonstrates how to prepare a delicious and aromatic Indian-style Chicken Masala. The dish features tender chicken pieces cooked in a rich, spicy, and tangy gravy made with sautéed onions, tomatoes, and a blend of traditional Indian spices, finished with a touch of yogurt and fresh herbs.
All Ingredients - Main Ingredients
- Oil 3 Tablespoon
- Ghee 1 Tablespoon
- Cardamom 3
- Cloves 2
- Cinnamon 1 stick
- Bay Leaf 1
- Medium Onions, finely chopped 3
- Ginger Garlic Paste 2 Teaspoon
- Turmeric powder 1/2 Teaspoon
- Cumin powder 1/2 Teaspoon
- Coriander powder 1 Teaspoon
- Red Chili Powder 1 Teaspoon
- Black pepper 1/2 Teaspoon
- Kashmiri Chili 1 Tablespoon
- Chicken Masala 1 Teaspoon
- Salt to taste
- Medium Tomato, chopped 1 (1/2 Cup)
- Chicken, Curry Cut 500g
- Hot Water 1/2 Cup
- Whisked Yogurt 2 Tablespoon
- Garam Masala 1/2 Teaspoon
- Chopped Coriander Leaves as needed
- Green Chillies as needed
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Ghee
Add 3 tablespoons of oil and 1 tablespoon of ghee to a pan and heat it over medium flame.
Step 2: Sizzle Whole Spices
Add 3 cardamoms, 2 cloves, a stick of cinnamon, and a bay leaf to the hot oil and let them sizzle for a few seconds until fragrant.
Step 3: Sauté Onions
Add 3 finely chopped medium onions to the pan and them until they turn golden brown, stirring frequently to prevent burning.
Step 4: Add Ginger Garlic Paste
Once the onions are golden, add 2 teaspoons of ginger garlic paste and cook for until the raw smell disappears. Add a splash of water if the onions start to burn.
Step 5: Add Dry Spices
the heat and add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon black pepper, 1 tablespoon Kashmiri chili, 1 teaspoon chicken masala, and salt to taste. Mix well.
Step 6: Cook Spices with Water
Add a splash of water to prevent the spices from burning and cook for until the oil starts to separate from the masala.
Step 7: Add Tomatoes and Soften
Add 1 medium (1/2 cup) chopped tomato to the masala. Cover the pan and cook on low heat for until the tomatoes soften completely.
Step 8: Mash Tomatoes
Remove the lid and lightly mash the softened tomatoes with the back of your spoon to create a smooth gravy base.
Step 9: Add Chicken and Fry
Add 500g of curry-cut chicken pieces to the pan. Fry the chicken on high heat for , stirring occasionally, until it changes color and is well coated with the masala.
Step 10: Simmer Chicken
Pour in 1/2 cup of hot water. Cover the pan and cook on low heat for , stirring occasionally, until the chicken is tender and cooked through.
Step 11: Add Yogurt
Once the chicken is cooked, switch off the heat and add 2 tablespoons of yogurt. Stir well to combine, ensuring the yogurt is fully incorporated into the gravy.
Step 12: Add Garam Masala and Garnish
Switch the heat back on to low. Add 1/2 teaspoon of garam masala, chopped coriander leaves, and green chillies. Stir gently for a minute.
Step 13: Serve Hot
Your Chicken Masala is ready to be served hot with rice, naan, or roti.
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